#shorts Methi Thepla | Fenugreek & Sweet Potato Flatbreads

By Ministry of Curry · 45 min

Ingredients

Instructions

1. Mash the steamed sweet potato in a large bowl. Add the garlic, fenugreek leaves, carom seeds, sesame seeds, salt, turmeric, red chili powder and half of the oil.
2. Mix well, massaging with your hands until the fenugreek releases its moisture. Add water a little at a time until the dough is soft and pliable (up to 3/4 cup). Add the remaining oil and knead for a couple of minutes. Rest the dough for 10 minutes.
3. Shape the dough into 8 to 10 lemon-sized balls.
4. Coat one ball at a time in the dry whole wheat flour on all sides, then roll it into a 6 to 7 inch circle.
5. Heat a pan over medium-high heat. Cook each thepla on both sides until light brown spots appear. Brush a few drops of ghee on each side, then remove from the pan.
6. Repeat with the remaining theplas and serve hot with pickle and yogurt.

Summarized from Ministry of Curry's video. Watch it for the details.

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